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Recipe for Cozy Slow Cooker Pot Roast

Cozy Slow Cooker Pot Roast

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This slow cooker pot roast recipe is the epitome of comfort food. Tender beef, melt-in-your-mouth vegetables, and a rich, flavorful gravy all come together effortlessly in your crock pot. The chuck roast becomes incredibly tender as it slowly simmers, infusing the vegetables with its savory flavor. This is a perfect weeknight meal that requires minimal effort but delivers maximum taste. Serve it with mashed potatoes or crusty bread to soak up every last drop of the delicious gravy. This pot roast is sure to become a family favorite! (210 chars).

  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3-4 pound chuck roast
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 pound baby potatoes, halved or quartered if large

Instructions

  1. Season the chuck roast generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step is important for developing flavor.
  3. Transfer the seared roast to your slow cooker. Add the chopped onion, carrots, celery, minced garlic, dried thyme, dried rosemary, and bay leaf to the slow cooker around the roast.
  4. Pour the beef broth over the roast and vegetables. Make sure the roast is mostly submerged. Add the potatoes.
  5. Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, or until the roast is very tender and easily shredded with a fork.
  6. Once the roast is cooked, remove it from the slow cooker and set aside to rest for 10 minutes before shredding. Remove the bay leaf and discard.
  7. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir well. Turn the slow cooker to high and let the gravy thicken for about 10-15 minutes, stirring occasionally.
  8. Shred the roast with two forks. Return the shredded roast to the slow cooker and stir to coat with the gravy. Serve hot.

Notes

For extra flavor, add a splash of Worcestershire sauce to the slow cooker. You can also add other vegetables such as mushrooms or parsnips. Leftovers can be stored in the refrigerator for up to 3 days. This pot roast freezes well for up to 2 months. For a richer gravy, use red grape juice instead of some of the beef broth. This cozy slow cooker pot roast is best served warm.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 650mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 120mg

Find it online: https://cookreel.com/slow-cooker-pot-roast/

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